Banana Cream Cheese Pie

1 baked 9-inch pastry shell, cooled or 9-inch crumb crust
1 (8oz) package cream cheese, softened
1 can Sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
4 medium-size ripe bananas
2 Tbsp lemon juice

In medium-size bowl, beat softened cream cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in 1/3 cup lemon juice and vanilla. Slice 3 bananas; line crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours. Slice fourth banana; dip in lemon juice and garnish top of pie with banana slices.

*Lil's variation- I made this today with a few variations and it is great. It stays set when you cut through it and it isn't runny at all.

1 baked 9-inch pastry shell, cooled or 9-inch crumb crust
2 (8oz) package cream cheese, softened
1 can Sweetened condensed milk ( I put in a little less)
One tub of cool whip
Squirt of lemon juice
1 tsp vanilla extract
4 medium-size ripe bananas

Make as above recipe and fold in cool whip by hand Top with Whip Cream or more Cool Whip.